Best Italian Red Sauce Aka Red Gravy Or Spaghetti Sauce Recipes

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HOMEMADE ITALIAN RED SAUCE



Homemade Italian Red Sauce image

You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.

Provided by Ignazia Vella

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 12

Number Of Ingredients 10

½ cup olive oil
1 large onion, minced
3 cloves garlic, minced
4 cups water
2 (32 ounce) cans crushed diced tomatoes
1 (16 ounce) can tomato paste
¼ cup chopped fresh basil
1 teaspoon baking soda
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  • Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g

SPAGHETTI SAUCE (AKA: RED GRAVY)



Spaghetti Sauce (Aka: Red Gravy) image

There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...

Provided by Kamiller

Categories     Vegetable

Time 4h20m

Yield 1 large pot, 8-10 serving(s)

Number Of Ingredients 11

5 (28 ounce) cans crushed tomatoes (I use Furmano brand)
2 quarts water
1 -2 lb fresh sweet Italian sausage (hot sausage may be used too, depending on taste preference)
1 -2 lb fresh pork neck bones
1 tablespoon fresh minced garlic
1 tablespoon olive oil
salt & pepper
2 -3 teaspoons garlic powder
2 -3 teaspoons parsley flakes
2 -3 teaspoons crushed basil
2 -3 teaspoons dried oregano

Steps:

  • In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
  • Place fresh sausage and neck bones in pot.
  • Add desired amounts of salt and pepper to meats.
  • Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
  • Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
  • Add spices, again according to taste, and stir. More may be added as sauce cooks.
  • Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
  • Homemade or store-prepared meatballs may be added to pot.
  • Serve over pasta, raviolis, or as a base to lasagnas and zitis.

CONFORTI FAMILY RED GRAVY (SPAGHETTI SAUCE)



Conforti Family Red Gravy (Spaghetti Sauce) image

When I was growing up my mother would open a jar of Ragu when we had spaghetti. Even though I do like Ragu, there is just nothing like home made! My husband is Italian, and I had never made sauce from scratch. He got me started, but now, I make it my own. And the house smells phenomenal while it's cooking!

Provided by Lauren Conforti

Categories     Other Sauces

Time 8h20m

Number Of Ingredients 18

SAUCE BASE
2 large cans of tomato puree
2 large cans of crushed tomatoes
1 can(s) tomato paste
1-2 c sliced mushrooms (or use canned)
1 vidalia onion, chopped
1/2 green bell pepper, chopped (sometimes i substitute roasted red peppers)
4-5 clove garlic, minced (adjust to suit your taste)
SEASONINGS - ** SEE DIRECTIONS
2 Tbsp oregano
2 Tbsp basil
1 Tbsp parsley
1/8 c parmesan cheese
4 Tbsp sugar
red wine, (or marsala wine)
1 lb sweet italian sausage, sliced & cooked (optional)
24 small meatballs, cooked (optional) frozen, or make your own
CAN OMIT MEATS FOR A VEGETARIAN SAUCE

Steps:

  • 1. This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra.
  • 2. Use a large stock pot. (I've used a 6 qt. crock pot and without the meat added, it filled it right to the top!)
  • 3. If adding meat, fry the sausage or meatballs until nice & browned. De-glaze the pan with a little wine to get all those browned bits. If NOT adding the meat, just add a little wine to the sauce.
  • 4. Add all the ingredients into the pot with the seasonings being added as below.
  • 5. ** For the seasonings, My husband's grandmother taught him to add the seasonings in this order as a boy. I thought it was cute. - First you see the grass grow (this is the oregano, basil, parsley); - then the snow falls on the grass (parmesan cheese); - then you see some frost on the snow (this is the sugar) Then, of course, you mix it all in. :)
  • 6. Cook at a low boil for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape. The sauce needs to cook down a bit and thicken.
  • 7. ** Note: You can cook this recipe all day on LOW in a 6-quart or larger crock pot.

HOMEMADE ITALIAN RED GRAVY



Homemade Italian Red Gravy image

A tradition homemade red gravy should be made with meat, specifically pork and veal. I use pork and veal neck bones for added flavor. Instead of sugar and water, I use a little more tomato paste than usual plus Chianti and minced onion. Fresh herbs are vital to the outcome of the flavor, so throw away any of your dried herbs, they're crap. I also use grated cheese, it's a nice touch, especially if you're using the sauce for pasta. (Note: The amount of meatballs depends on how much meat you use and how big you make them. I use a little over a pound of meat and that usually translates to 8-16 meatballs.) VARIATION: Instead of frying neck bones, and if you have more time on your hands, you can braise a couple of good pork and veal shanks in red wine and let them soak in the sauce.

Provided by brru25

Categories     Sauces

Time 4h20m

Yield 20-25 cups, 40-50 serving(s)

Number Of Ingredients 18

12 uncooked meatballs, Italian Meatballs
5 tablespoons extra virgin olive oil
1 medium vidalia onion, minced
1 pork neck bones
1 veal neck bones
3 garlic cloves, minced
3 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (18 ounce) can tomato paste
1 cup chianti wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 fresh bay leaves
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated

Steps:

  • Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
  • Add remaining olive oil to left over oil from meatballs.
  • Sautee onion for 5 minutes on medium heat.
  • Add pork and veal neck bones, continue cooking for 3 minutes.
  • Add garlic and continue cooking for 2 minutes.
  • Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
  • Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
  • Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
  • Remove and discard neck bones and bay leaves.
  • Adjust seasoning to taste.

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